Recipes featuring Mushrooms as the main ingrediant. Please note I have tried to keep these recipes vegetarian; however if something calls for something non-vegetarian I substitute (fried tofu for any meat product/ vegetarian soup stock for any chicken broth etc...).
A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option! The dough recipe is borrowed from Dee514's grandmother's recipe posted in Recipe #59359. My highest compliments to her and her family. =)
The people of the exotic East feast on staples such as rice pilafs, but in Russia, kasha has been the enduring staple of the slavic life. The word kasha does not always designate buckwheat as it does in the United States. Kasha in Russian refers to most kinds of grains, usually when they are cooked to the consistency of porridge. You could conceiveably have oatmeal kasha in the morning, buckwheat kasha with your dinner, or a millet kasha as a late night supper.
This casserole is a perfect side dish or a vegetarian entree for dishes such as stews
Found this in the local paper and it sounds like a delicious alternative to chicken paprikas. The recipe is by Al Church whose Hungarian mother used to make this during Lent. Serving size is an estimate.
Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast. For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms.
The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.
I think that Asian foods are probably my favorites. The flavors are so pungent and distinct. I cook more asian recipes then any other and the food never seems to last very long so I guess everyone else here likes it too. The ingredients can be adjusted to whatever pleases your palate, but the posted ones are the way we like them. The apricot flavored white wine I used was Fetzer's Gewurztraminer... just don't ask me to pronounce it.
This has a wonderful Italian flavor and was a favorite with my tasting victims. I had such fun creating this recipe, and hope everyone enjoys eating it as much as I did creating it. These can be prepared ahead of time and popped into the over before eating. The times are really a guess because I was creating three different recipes at one time. The chicken can be poached if you prefer (place garlic and chicken in water and keep water at just below boiling point)
If you're mad about mushrooms, especially on your pizza, this is for you! You'll get rich Portobello flavor in every bite, because the mushroom itself is your pizza. Stuffed with savory pizza toppings like cheese and pepperoni, these make terrific appetizers, or served with a salad, a meal in themselves. The mushrooms are baked and then set on toasted slices of crusty French bread for stability and crunch. Courtesy of Mr.Food.
This recipe is from my mother in law. I think the use of artichokes is different than any other stuffed mushroom recipe I've seen. Note that this is best when the filling has a chance to sit overnight but that isn't absolutely necessary.
I love stuffed mushrooms. This is an interesting version--no southwestern flair, which seems to be the most common stuffed mushroom variety. These are more elegant and would be good for a dinner party.
Every time I try another stuffed mushroom recipe, I return to this one because of its different and delicious taste and ease in making. My family jokes when I return to my old stand-by saying, "These are the bestest!"
I've been making them for 25 years now (since I was 3 -- ha-ha!)